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mrsclueless

•Tina Khalil•
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Recipes on Mrsclueless.com

1.5kg fish, I used Lekkoz Salt and pepper for the

1.5kg fish, I used Lekkoz
Salt and pepper for the fish
1/3 cup pine nuts roughly chopped
2tbsp butter @lurpakarabia
4 minced garlic cloves
2tbsp olive oil
1tbsp paprika
1tbsp dried coriander
1tsp salt
1tbsp Aleppo pepper paste
1 can crushed tomatoes
1/2 cup bread crumbs

Bake fish with the paste that you have prepared for 30-35 min a preheated oven at 180C

Vol au Vent with @lurpakarabia Ingredients 1 lar

Vol au Vent with @lurpakarabia

Ingredients
1 large onion diced
2 carrots diced
2 leeks diced
3 sprigs of parsley and thyme
1tbsp butter @lurpakarabia
2tbsp olive oil
Salt and pepper

500g chicken thighs deboned and diced
1 tbsp butter @lurpakarabia
Salt and black pepper

Bechamel

100g butter @lurpakarabia
100g flour
800ml milk
1/2 tsp nutmeg
1tsp black pepper
1/2tsp salt

1 sheet puff pastry

Mix the veggie chicken with bechamel and add 1tbsp Dijon mustard
1 sheet puff pastry, fold over and cut into a circle
Brush with egg yolk and cut a small circle but not all the way thru
Bake for 25 mins at 200C then remove and fill

Recipe inspired by @manonlagreve

Freekeh with lamb shanks 3 cups washed freekeh 1

Freekeh with lamb shanks

3 cups washed freekeh
1 large onion chopped finely
3tbsp olive oil
2tbsp butter @lurpakarabia
1.5 tsp all spice
1.5 tsp cinnamon
1.5 tsp cardamom
2tsp salt

For the lamb
In a pressure cooker add your meat bone in (mine was around 1kg)
Bay leaves
Cinnamon sticks
Onion
Celery
Carrot
Cardamom pods
Top with 10 cups of water and cook for 45-60 min

Once done, top freekeh with the lamb stock, around 5 cups, more if needed, and cook over very low heat for 30 min or until there’s a little bit water left
Close pot and leave to rest for another 20 min

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